Summer Salad Wrap Recipes for Omnivores and Vegetarians
Salad Wrap Recipes to Suit all Food Tastes
There are millions who will associate summer food with the outdoor grilling of burgers, giant beef steaks, whole chickens and much more. A great many such people will think of salad wraps as a couple of leaves of limp lettuce and a few shrivelled slices of cucumber, wrapped up in a small piece of bread and suitable food only for their pet rabbit. While this perception is wholly understandable, it is equally entirely false. Salad wraps are as versatile as sandwiches and truly can be prepared to suit the heartiest of appetites and most discerning of food tastes, as this page will hopefully demonstrate.
The salad wrap recipes on this page should be considered a starter for ten. They are all delicious but represent but a tiny fraction of the possible combinations. Why not try some of these options before coming up with some simple salad wrap platter ideas of your own? You may surprise yourself as well as your family...
Note: All of the salad wrap platters featured on this page will provide sufficient quantities for four 10" diameter tortilla wraps.
Greek Style Minted Lamb Salad Wrap Platter
This red meat based summer salad wrap platter is based loosely upon Greek cuisine. Lamb is an excellent choice for this recipe as it will remain more moist than the likes of beef when it has been left to cool.
½lb minced/ground lamb
½ medium white onion
1 tsp freshly chopped mint leaves
1 pint fresh chicken stock
(Seasoning may be required - depending upon the seasoning already contained in the chicken stock)
2 large handfuls of mixed salad leaves of choice
2 medium tomatoes
3” piece of cucumber
12 pitted black olives (halved if desired)
2 tbsp soured cream
1 garlic clove
Mint sprig for garnish
The lamb is going to be cooked and left to cool prior to being served. Add the lamb to a large, dry saucepan and brown over a medium heat, stirring constantly with a wooden spoon. This should take three or four minutes. Add the thinly sliced onion and the mint and cook for another couple of minutes. Pour in the chicken stock and bring to a simmer for twenty minutes. Turn off the heat, cover and leave to cool completely - probably a minimum of two hours.
When the lamb is completely cool, drain it through a sieve, over a large bowl. The stock can be used for a separate purpose if you desire, or discarded. Cooling the lamb in the stock in this way will keep it deliciously moist.
Add the lamb to your serving platter, along with the salad greens. In this instance, the salad is a combination of lamb's lettuce, baby spinach and julienned raw beetroot. Finely slice the tomatoes and cucumber prior to service.
The garlic clove should be peeled and grated in to the soured cream. Stir well before transferring to a small serving dish and garnishing with the sprig of mint.
Assembling a Salad Wrap
The idea of serving these summer salad wraps on platters in this fashion is that each diner/guest simply helps themselves to those fillings they want to include in their wrap. The wraps themselves can be heated in a number of ways and full instructions should be contained on the packet which you buy. You may well find that the quickest and easiest way is to heat each individual wrap in a hot, dry frying pan for seven to eight seconds each side.
Do remember not to include too much filling on each wrap. This will not only make the wrap difficult to roll, the filling is likely to squeeze out, all over the place, whenever you attempt to take a bite of the wrap. Include a sensible amount of each ingredient only in the order which you prefer.
The images to the right show how the filling should be assembled on the wrap, in a line across the centre, being sure to stop a couple of inches short at one side. Fold that piece of the wrap over the edge of the filling, before lifting one side of the wrap over the other, carefully rolling it up and taking your first, delicious bite.
It is best to eat the wraps as you prepare them in this way but if you are preparing a few in advance, be sure to sit them on the plate with the open fold downwards.
Vegetarian Salad Wrap Platter
Two of the biggest criticisms levied against vegetarian food by non-vegetarians are that it is lacking in taste and imagination. As any vegetarian will confirm, this need never be the case and it does not take a lot of time or effort to come up with a delicious, colourful vegetarian salad wrap platter. The added beauty of this particular platter is that the only cooking involved is the brief heating of the wraps.
1 handful of salad greens of choice
2 medium tomatoes
12 pitted black olives
3 medium closed cup mushrooms
1 large carrot
2 tsp coriander/cilantro
½ medium red onion
2 tbsp soured cream
1 clove of garlic
The salad greens, tomato, cucumber, black olives and soured cream dressing are all identical/prepared identically as in the lamb recipe, slightly further up the page.
The mushrooms should be wiped with a dry or slightly dampened cloth and moderately finely sliced. The half red onion is finely sliced and the strands quickly separated.
The problem likely to be experienced by serving grated carrot is that it is prone to oxidising and turning brownish in colour. This is prevented by an acidic liquid, such as citrus fruit juice or vinegar. In this instance, one teaspoon of apple cider vinegar was added to a bowl in to which the freshly grated carrot and roughly chopped cilantro/coriander leaf were added. Stir well and drain off the excess vinegar before serving. Lemon juice, lime juice and white wine vinegar would all serve a similar purpose.
Summer Seafood Salad Wrap Platter: Shrimp and Pineapple
A seafood salad wrap platter could consist of many different types of seafood alone, with tuna and salmon being but two further options. This platter contains simply pre-cooked shrimp or prawns, which are delicious, particularly with the sweet and spicy Thai dipping sauce.
½lb pre-cooked and shelled shrimp or prawns
3 slices of pineapple (canned in its own juice)
2 handfuls of arugula/rocket leaves
2 tbsp sweet chilli and garlic Thai dipping sauce
If you are buying your shrimp frozen, do ensure that they are fully defrosted at room temperature prior to being served.
The pineapple rings are drained thoroughly before being moderately roughly chopped and this incredibly simple seafood salad wrap platter is ready to assemble and serve.
Chicken Chow Mein Salad Wrap Platter
Chicken Chow Mein is a dish normally consisting principally of chicken and noodles. Although you could add noodles to a wrap if you wanted, this recipe features chicken cooked in chow mein sauce along with various types of crunchy vegetables. Chinese sauces used on chicken in this way make excellent salad wraps and you may wish to try sweet and sour sauce, black bean sauce, szechuan sauce, or any one of a number of other options. Alternatively, this recipe would be excellent prepared with left over barbecued or roast chicken and barbecue sauce.
½lb chicken breast meat
4oz vacuum pack of Chow Mein sauce
Generous handful of fresh bean sprouts
1 red bell pepper
1 green bell pepper
Fresh green herb of choice
The chicken should be chopped to a dice of around three-quarters of an inch. Add a little sunflower oil to a hot wok and fry the chicken until sealed - it will be white/opaque. Add the chow mein sauce and stir fry on a high heat for around three minutes until done. Pour the chicken in to a small bowl, cover and leave to cool.
De-seed the bell peppers and finely slice. Wash and dry the beansprouts and the chicken chow mein platter is ready to assemble and serve.
A Couple of Quick, Final Recipe Resources
- Chicken Satay Salad Wraps Recipe
Chicken, cucumber, carrots and bell peppers, enhanced by a luscious and incredibly tasty Oriental style sauce and rolled up in tortilla wraps.
- Chicken Salad Wraps
Guaranteed crowd-pleasers, these wraps are perfect for leftover grilled chicken. The distinctive salty flavor from the fish sauce is balanced by fresh mint and lemon juice.
Summary and a Chance to Give Feedback
Hopefully, salad wraps will now have taken on a whole new dimension for any omnivores who have actually read to this point. Please note that this page is not about demeaning hearty, meat filled meals in any way - far from it. It is simply about providing alternatives and perhaps suggestions for more climate appropriate feasts on a hot summer's day. One option you may wish to consider is grilling your chicken, salmon, or cut of beef earlier in the day, before the full heat strikes, serving it cold and sliced as part of a wrap platter. The only grilling that would require to be done at eating time would be to quickly heat through the wraps.
Thank you for stopping by this page and I hope that you have found it at least in some way useful. Any comments you may have can be left in the space immediately below.